Strawberry Cheesecake Cinnabon Rolls

The first time I made these, my kitchen smelled like a bakery and a strawberry patch decided to have a party together. I was experimenting with combining two of my favorite things into one breakfast, and honestly, I couldnt believe how perfectly the flavors came together.

Last summer, I made a batch for my sisters birthday brunch, and everyone went silent for a full minute after taking their first bite. Thats when you know youve created something worth sharing.

Ingredients

• 4 cups all-purpose flour: Bread flour gives extra chew, but regular flour works perfectly fine here
• Instant yeast: No proofing needed, just mix it right in with your warm liquids
• Warm whole milk and water: Temperature matters, aim for bath warm, about 110°F
• Melted butter: Adds richness and helps create that tender crumb structure
• 2 large eggs: Room temperature eggs incorporate better into the dough
• Cream cheese: Softened completely is non-negotiable for smooth cheesecake filling
• Fresh strawberries: Dice them small so they distribute evenly throughout the filling
• Brown sugar and cinnamon: The classic cinnamon roll element that ties everything together
• Powdered sugar: For that perfect vanilla glaze that makes everything better

Instructions

Mix the dough base:

Whisk warm milk, water, melted butter, sugar, and yeast in a large bowl, then let it sit for 5 minutes until you see little bubbles forming on top

Add eggs and flour:

Beat in the eggs and salt, then gradually add flour while mixing until the dough starts coming together

Knead until smooth:

Knead by hand or with a mixer for 8 minutes until the dough is smooth and springs back when you poke it

First rise:

Cover the bowl and place it somewhere warm for 1 hour, or until the dough has doubled in size

Make cheesecake filling:

Beat softened cream cheese, sugar, and vanilla until completely smooth and creamy

Cook strawberry filling:

Simmer diced strawberries, sugar, cornstarch, and lemon juice for 3 to 5 minutes until thickened, then let it cool completely

Mix cinnamon sugar:

Combine brown sugar and cinnamon in a small bowl

Roll out the dough:

Punch down the risen dough and roll it into a 16x12 inch rectangle on a floured surface

Layer the fillings:

Spread cheesecake filling evenly, top with cooled strawberry mixture, then sprinkle cinnamon sugar over everything

Roll and slice:

Roll the dough tightly from the long side and cut into 12 even rolls using a sharp knife or unflavored dental floss

Second rise:

Place rolls in a greased 9x13 inch baking dish, cover, and let rise for 30 to 45 minutes until puffy

Bake until golden:

Bake at 350°F for 25 to 28 minutes until the tops are golden brown and theyre cooked through

Make the glaze:

Whisk powdered sugar, softened cream cheese, milk, and vanilla until completely smooth

Glaze and serve:

Drizzle the warm rolls generously with glaze and serve them while theyre still slightly warm

Save

Now these rolls have become my go-to for any celebration morning. Something about pulling apart warm, sticky rolls just makes people happy.

Making Them Ahead

You can assemble these rolls the night before, cover the baking dish tightly, and refrigerate overnight. Let them sit at room temperature for 45 minutes before baking the next morning.

Freezing Instructions

Baked rolls freeze well for up to 2 months. Thaw overnight in the refrigerator, then warm in the oven at 350°F for 10 minutes before glazing.

Variation Ideas

Swap fresh strawberries for blueberries, raspberries, or a mix of berries in the filling. You can also add chopped pecans or walnuts for extra crunch.

• Try mixing a tablespoon of orange zest into the cheesecake filling for brightness
• Add a cream cheese drizzle on top of the vanilla glaze for extra tanginess
• Sprinkle sea salt over the glaze for that sweet and salty combination

Save

Theres something magical about pulling these rolls fresh from the oven. Enjoy every sticky, sweet bite.

Recipe FAQs

→ Can I make these rolls ahead of time?

Yes, assemble the rolls the night before and refrigerate overnight. Let them come to room temperature for 30-45 minutes before baking. You can also bake them completely, then freeze and reheat in the oven.

→ Why did my dough not rise properly?

Ensure your milk and water are warm to the touch (about 110°F), not hot. High heat kills the yeast. Also check that your yeast is fresh - instant yeast should bubble within 5-10 minutes of mixing with warm liquid and sugar.

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw them completely and drain excess liquid before cooking. You may need to simmer slightly longer to evaporate the extra moisture.

→ How do I know when the rolls are done baking?

The rolls should be golden brown on top and the centers should feel set when gently pressed. An instant-read thermometer inserted into the center should read 190-200°F. If they're browning too quickly, tent with foil.

→ What's the best way to slice the rolls evenly?

Use unflavored dental floss or a sharp knife. Slide the floss under the log, cross ends over the top, and pull through. This gives clean cuts without squishing the dough. Chill the rolled log for 15 minutes before slicing for even better results.

→ Can I make these without a stand mixer?

Absolutely. Knead by hand on a floured surface for 8-10 minutes until smooth and elastic. The dough is slightly sticky but should become smooth as you work it. Add minimal flour only if necessary.